Linoleic acid Content of Fishes and Shellfishes
(121 - 130)
4 mg
(per 15 g edible portion)
Shirasuboshi (semi-dried)
3 mg
(per 10 g edible portion)
Japanese anchovy (niboshi)
3 mg
(per 10 g edible portion)
Japanese sand lance (niboshi)
2 mg
(per 6 g edible portion)
Loach (boiled)
3 mg
(per 10 g edible portion)
Japanese anchovy (tazukuri)
5 mg
(per 20 g edible portion)
Oyster (cultured, boiled)
11 mg
(per 96 g edible portion)
Black rockfish (raw)
1 mg
(per 3 g edible portion)
Skipjack, Processed product (kezuri-bushi)
16 mg
(per 130 g edible portion)
Gizzard shad (raw)
14 mg
(per 130 g edible portion)
Horse mackerel (raw)
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